FAST – CHEAP – AND YUMMY : SPICY EGG BALADO
Phew! Allhamdullilah it’s Saturday! Ya Allah what a crazzzy week it’s been. Hair pulling (or I should say Hijab pulling) Omg can you stop talking and your homework done? to cooking for finicky and picky people while slipping in some loads of laundry so insha allah I can really relax on the weekends. I made it to Saturday. Morning is quiet in my all boy household – why? …soooceer time… yeah…..kora time!
So, pattering around the clean home (since I cleaned it during the week)…I turn on some food show on the tv. .. and realize i’ve got some left over boiled eggs. AH! I am going to make a spicy egg platter…I think it originates from Indonesia but this recipe is completely out of my head. The results were sweet, salty and spicy – along with some peace and quiet it really hit the spot.
Here is what you need:
- Boiled eggs 2,3,4..whatever..(make sure to boil them through. I put some vinegar into the boiling water so as to make peeling the egg super easy)
- 1 cup diced FRESH tomatoes
- 1/2 cup diced onions
- Oil – I like canola oil for this recipe – around 2-3 tablespoons
- Chile or siracha chile – any chile will do but don’t use the tabasco type that has alot of vinegar content. We are really looking for deep heat chili
- Brown Rice on the side – okay, I am trying to be a “little” healthy.
- 1/2 tspn of: salt, pepper, sugar, paprika, ginger (powder) and tumeric
How to cook it:
- Saute tomatoes, onions, oil, and chile over low-medium heat – this will caramelize this mixture to become thick and melty.
- Add all the ingredients – salt, pepper, sugar, paprika (powder), ginger (powder) and tumeric
- Cook till all ingredients have become ALMOST like a thick sauce. ADD eggs.
- Cook till all well blended
- Serve over Hot Steamed (yes, brown) Rice.
Bon Apetit!
don’t forget to say: Bismillah!
Enjoy!!